Golden Mushroom Soup
Makes 6 servings
This rich-tasting soup is delicious with fresh baked bread and a green salad.
2
medium
onions, chopped
2 1/2
cups
water or vegetable stock, divided
1
pound
fresh mushrooms, sliced
1
tablespoon
paprika
1
teaspoon
caraway seeds
(optional)
1/8
teaspoon
black pepper
2
tablespoons
soy sauce
2
tablespoons
olive oil
3
tablespoons
flour
1
cup
soymilk
2
teaspoons
lemon juice
2
- 3
tablespoons
red wine
(optional)
In a large pan, braise onions in 1/2 cup water or stock until soft. Add mushrooms, dill, paprika, caraway seeds (if using), and black pepper and continue cooking for 5 minutes, stirring frequently. Add soy sauce and remaining 2 cups water or stock. Cover and simmer for 15 minutes.
Lightly warm oil in a saucepan, then add flour. Cook 1 minute, stirring constantly, then whisk in soymilk until smooth. Simmer over low heat, stirring constantly, until slightly thickened, then add to mushroom mixture. Cover and simmer 15 minutes. Just before serving, whisk in lemon juice and red wine, if using.
Per serving (1/6 of recipe)
- Calories: 111
- Fat: 5.7 g
- Saturated Fat: 0.8 g
- Calories from Fat: 45.9%
- Cholesterol: 0 mg
- Protein: 3.9 g
- Carbohydrates: 13.1 g
- Sugar: 2.4 g
- Fiber: 2.7 g
- Sodium: 332 mg
- Calcium: 71 mg
- Iron: 2.1 mg
- Vitamin C: 5.2 mg
- Beta Carotene: 382 mcg
- Vitamin E: 1.3 mg
Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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